Perfect Blueberry Muffins

 

When blueberries first show up at the market, it feels like sacrilege to bake with them — ditto with raspberries, blackberries and strawberries. Mother Nature made them perfect! Why drown the…

What you will need

5 tablespoons (70 grams) unsalted butter, cold is fine

1/2 cup (3 1/2 ounces or 100 grams) sugar

Finely grated zest from 1/2 a lemon (previously: 1/2 teaspoon zest)

3/4 cup plain unsweetened yogurt or sour cream

1 large egg

1 1/2 teaspoons (7 grams) baking powder

1/4 teaspoon baking soda

1/4 teaspoon fine sea or table salt

1 1/2 cups (195 grams) all-purpose flour

1 1/4 to 1 1/2 cups (215 to 255 grams) blueberries, fresh or frozen (no need to defrost) (previously: 3/4 cup, see note up top)

3 tablespoons turbinado (sugar in the raw) sugar

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